Stretchy salted caramel mastic ice-cream

By Booza Ice Cream

Difficultynot too difficult

Cooking timeless than 60 minutes

Servesserves 4

Image: Booza Ice Cream

Booza Ice Cream's delicious collaboration with Sydney's Kepos Street Kitchen is best described as 'a sweet delicacy with a savoury twist'. The mastic gives it that gooey texture,which is authentic to Middle Eastern ice-cream.

Ingredients

Salted caramel sauce

330g caster sugar

½ cup water

130g rapadura sugar

300mL cream

7g sea salt

Method

Firstly prepare salted caramel sauce. Place caster sugar and water in a pan and bring to the boil until dissolved and browns, approximately 10 minutes. Remove from heat add cream and rapadura sugar and return to low heat until mix thickens. Stir in salt and set aside.

To prepare ice-cream, place milk and cream in a saucepan, stir together and place on low heat. Bring to the boil then remove from heat.

Once removed from heat, whisk in rapadura sugar, vanilla bean, mastic. Stir through 100g of salted caramel. Place the entire mix in a bowl and place in an ice bath to cool. Cool in fridge for at least 2 hours.

Place mixture in ice-cream maker churn according to manufacturer's directions.